Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Butter mixture
Cake mixture
Cherry cream
To decorate
Utensils
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.
Butter mixture
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Pour in the milk, add the chocolate, mix.
Cake mixture
Combine the flour with all the other ingredients up to and including the baking soda, mix into the butter mixture. Mix the chocolate and cherries into the mixture using a rubber spatula, transfer to the prepared tin.
To bake
Approx. 60 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Cherry cream
Place the cherries and sugar in a measuring cup, puree.
To decorate
Spread the double cream on top of the cake, drizzle with the cherry puree, create a marble effect using the handle of a wooden spoon. Decorate the cake with the cherries.
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